Leek Soup with Shrimp and Scallions
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 120.3 μg | (201 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 162 μg | (81 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 stalks scallions
- 4 stalks Leeks
- 3 garlic cloves
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- 150 grams Crème fraiche
- salt
- peppers
- 600 grams shrimp (peeled, deveined, tails left intact)
Preparation steps
1.
Rinse the scallions, shake dry and cut into 1 cm (approximately 1/3 inch) oblique rings.
2.
Trim, halve, rinse and slice the leeks into rings. Peel the garlic and mince. In a saucepan, heat 2 tablespoons olive oil, sauté the garlic and leeks for 2-4 minutes then deglaze with vegetable broth. Simmer for 5-10 minutes, add the crème fraîche and purée. Season with salt and pepper. Rinse the shrimp, pat dry add to the soup and cook until just pink, around 5-10 minutes. Divide between warm serving bowls and garnished with scallions.
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